Simply Sundays! ~ Show me how to French Cut Lamb Shanks

Start by making a cut through the thick part of meat about 2 inches down from the skinny end of the shank bone. Follow the bone all the way around. Lift the shank up and be sure to cut away from yourself. Remove this meat from the bone

Cut this away from all sides of the shank. Keep turning the shank and removing meat, skin and sinew. Start scraping down and away from you with the blade against the bone Scrape the bone as clean as you can

Next trim off any extra fat and skin. Cut score marks into the silver skin. Repeat the process with the other shanks